Chonky Boys: The Chocolate Chip Cookie Ice Cream Sandwiches that Scream Summer!

Featuring my thick and nuggy Chonky Boy Chocolate Chip Cookies, these ice cream sandwiches are the stuff that summer dreams are made of.  If you've ever had the Cookie Ice Cream Sandwich at Disneyland , you are going to LOVE these!  These big and bold chocolate chip cookies are based on a recipe from my culinary school studies at Auguste Escoffier, but with a few modifications to give them that Jennuine touch.  They make the perfectas book for a fat slice of real vanilla bean ice cream.  And those mini chips?  You just gotta have that extra cronch! Thank goodness this recipe only makes 8 sandwiches, otherwise I would be eating them for breakfast lunch and dinner.  This way, my big family can help save me from my inner child diet-saboteur.   Print With Image Without Image Chonky Boy Chocolate Chip Cookie Ice Cream Sandwiches Yield: 8 Author: Jenn Erickson Loaded with chocolate chips and buttery, brown-sugary vanilla flavor, these mall-sized cookies form a perfect partnership with a

10 Minute Appetizer -- Mozarella Fresca Red Caps -- Part II of the Hostess 911 Blog Hop

Here's another quick and delicious appetizer you can throw together in just minutes:

Mozzarella Fresca Red Caps
(yields approx. 20 pieces)
The balls of fresh mozzarella (purchased pre-marinated from the grocery store) are tucked inside a halved and seeded cherry tomato with a small leaf of fresh basil.  It's a one-bite take on the traditional Mozzarella Fresca.  It's perfect for parties, especially during Christmastime -- When prepared with the tomato on top, these sophisticated treats resemble little elves with their RED CAPS and green "hair".

10-12 Cherry Tomatoes, halved and seeded 
(I use the small side of a melon baller)

1 small container marinated fresh mozzarella balls
(if unmarinated, toss in some olive oil, salt, pepper and balsamic vinegar)

20-24 small fresh basil leaves, rinsed and patted dry

Cocktail picks

salt & pepper
(I like kosher salt and freshly ground black pepper)

Step 1:  Toss the seeded cherry tomato halves with a bit of olive oil, or some of the marinade oil from the mozzarella container.  Season with salt and pepper to taste.  Set aside.

Step 2:   Take one cherry tomato half and place one small fresh basil leaf in the center of the depression.  Place one mozzarella ball on top and pierce through the center of cheese, tomato and basil with a cocktail pick.

Step 3:   Refrigerate until ready to serve.  Can be prepared up to three days in advance.



Please link up your quick and easy recipes below.  To take part in the blog hop:

1.  Simply include the "Hostess 911" button in your recipe post or sidebar.  
2. Copy and paste the blog hop code into the html at the end of your post.  This way, your readers can add their recipes to the linky from your site!  Grab the code where it says "Get the Code Here" at the end of this post.
3.  Be sure to visit some of the other participants.


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